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-1 Galon (3.785 Liters) of fat free - lactose free Milk
-13 Oz (368 gr.) Nonfat - lactose free Yogurt Pour our milk into the boiling pan.

-Boil it with low fire for around 40 minutes. Make sure to use a wooden spoon for stirring it up until the end of the process. (wooden spoon provides better fermentation process that makes our yogurt exactly perfect)

-Give it rest at least 1 hour after milk is boiled.Proper fermentation temperature is between 95-104F (35-40° C).But if your yogurt is cold then you should start fermentation at 113F (45° C ).

We will need live bacterial cultures to transform milk into the yogurt. Easy way is using regular organic yogurt that you can find in most stores. İ will explain at the end of the recipe how yogurt came from middle asia for the first time without an actual yogurt starter.

- Now we get 13Oz-368gr cold yogurt into the mixing bowl.
- We make sure our boiled milk is rested until 113F - 45°C.
- Use a wooden spoon to take milk into the mixing bowl.
- Start adding the milk into the bowl until it makes our yogurt warm enough.
- Stir up very well and add this milk and yogurt mixture slowly into our entire milk.
- You should mix the entire milk with a wooden spoon very well while you pour yogurt and milk mixture.
- Don't take very long while you mix it. Do it and close the lid of the pot.
- Cover the entire pot with a towel all around. You can also use table cloth for this. Keep in a warm area. Prefered around the cooker, stove or oven. Wait at least 3 hours for fermentation.
- If you like sour yogurt then, you can hold in fermentation for at least 4 hours.
- Once you start eating and touching with a metal spoon, your homemade yogurt will get watery.

İf you want to have thicker yogurt then make a bag by using table cloth. We will use this bag as a strainer. Place the yogurt into that bag.Tight it up. Make sure it is nice and tight. Hang it in your cooler. Make sure to place a plastic cup under the bag for the water that will come out of yogurt and leave at least 5 inches between them. Keep this yogurt bag in the hanger overnight. Next day you will have thick yogurt which you can use to prepare labneh. İt will get thicker if you prefer to keep it longer.

Enjoy your homemade nonfat yogurt.

How was yogurt made in middle asia for the first time in history?

As we know from historical sources that yogurt is fermented by using Ant larvaes. Ant larvae was cleaned and smashed in the milk then strained to have yogurt starter. We also know that ant sand used for same purposes.

Formic acid in ant larvae provides transformation of the milk as yogurt. This was mostly used by The Yörüks or also known as Yuruks-Yorouks. The Yoruks are Turkish ethnic subgroup. Meaning of Yörüks comes from Turkish verb of yürü that means to walk (yürümek in infinitive). They were always involved in a nomadic lifestyle. As we know there are other items which we are using to make fermentation of yogurt. Chickpea, butter, lemon and vinegar are also used to have yogurt starter.

Etymology of yogurt: Origin of yogurt is Turkish word. It Is easy to find the etymology of yogurt in all foreign and domestic historical sources. We can see yogurt on written sources in the 8th century and Yogurt was mentioned in a book (named as Dīwān Lughāt al-Turk) that was written by Kasgarlı Mahmut in the 10th century. It was way before Turks moved from middle asia. İf we search history and if we look at real objective sources, it is very easy to find truth, accurate information about yogurt.

İf we look at history unbiased, all evidence shows us that yogurt has entered into all languages from Turkish language.

We can find much information in most oldest archives that no others have either been aware of.

Although Greeks don't have any archives about these cases, they just claim yogurt belongs to them without having any historical documents.

İ agree that our Greek friends are very successful about marketing and making others believe in what they say.

Even though they don't have any evidence or any valid sources, they are doing a good job on these. In fact Turks weren't living even close to Greeks when yogurt was discovered in middle asia by Turks.

Of course this situation is not only available for yogurt. Some other Turkish and Arabic foods are left in the same situation by Greeks and also by Armenians. As i can see they are more successful than Turks in marketing and at lobbying activities in most foreign countries. Of course there are plenty of reasons for that as well. First of all, reading history and looking at historical documents without bias, This is the most important thing we all need in this world. We all need to improve ourselves about the history of the food. And then we should share accurate information with people and with the world public opinion.

Regards
Written by Chef Tolgahan Gülyiyen

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